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Since winter clearly forgot to show up this year (one sad snow sighting does not count), I took matters into my own frosting-covered hands and gave myself the only snowstorm I could rely on in the form of my 39th birthday cake. This icy showstopper is dripping in white-and-blue snowflakes, pearly sprinkles, and an irresponsible amount of opalescent edible glitter…because if I’m aging, I’m doing it loudly and sparkly. Consider this cake my official response to the weather, time itself, and anyone who thinks birthdays should be “low-key.” If Mother Nature won’t deliver snow, I’ll simply bake it instead. Somewhere between the snowflakes and the final dusting of glitter, I realized both myself and my kitchen were wearing more edible glitter than an exotic dancer…so subtlety was clearly not the goal.

Somewhere between adding “just one more” sprinkle and fully transforming myself into a sparkly human beacon visible from space, I completely forgot to document the process. No step-by-step photos. No satisfying decorating videos. Just vibes, glitter, and zero regrets. But fear not: below you’ll find a very thorough list of everything you need and clear, no-nonsense instructions so you can recreate this winter wonderland without also becoming part of the decor (unless you want to, which I fully support).

• Light blue gel dye
• White chocolate melts
• Food safe paint brush
• Piping bag
• 1M piping tip
• Scraper
• Opal edible shimmer
• Light blue pearl sprinkles
• Edible snowflakes

Recipe and Instructions

This two-toned white-and-red Christmas cake didn’t come to play: it came to sleigh. With a holly-jolly sprinkle surprise tucked right in the middle and swoops of green buttercream dancing across the top like tiny evergreen waves, this cake is basically wearing its holiday sweater loud and proud. It’s sweet, it’s merry, it’s serving serious North Pole vibes, and it’s ready to spread more cheer than a carol stuck on repeat. So pour the cocoa, pull on your comfiest sweater, and get ready to bake a little slice of classic holiday magic.

If you’re ready to decorate your own, don’t worry…I’m not about to say “good luck” and vanish like Santa at sunrise. Like a good little elf, you can follow along with both the photo tutorial and the video, because holiday multitasking is hard enough without guessing what a buttercream swirl is supposed to look like. Pause it, rewind it, stare aggressively at the photos- no judgment here. I’ll walk you through every merry detail from snowy layers to holly-jolly drama, so you can deck your cake with confidence and maybe even feel like a frosting professional by the end. To make, you need:

• Green and red gel dye
• Piping bags
• 1M piping tip
• Scraper
• Holly sprinkles from Wilton
• Large amount of buttercream frosting divided into three bags: dye one red, another green, and leave the rest white. Load red and white into large piping bags with frosting tips or just snip the piping bag for the white and red frosting so the hole is larger; load green into a bag with 1M tip.

Follow along below with both the photo and video tutorials to learn how to decorate!

Recipe and Instructions

“Do you like scary cakes?” Because I sure do. This Ghostface Scream cake is a total slice-tacular tribute to one of my favorite horror franchises and the most spooktacular time of year. Forget phone calls from creepy strangers (who still answers unknown calls?), the only thing you’ll be dialing up here is seconds because this cake is killer good in all the right ways.

I wanted something that screamed Halloween (pun 100% intended), and what better inspiration than the ultimate horror icon himself? Ghostface may be known for asking, “What’s your favorite scary movie?,” but after one bite, you’ll be saying, “What’s my favorite scary cake?” Whether you’re baking it for a Halloween party or just to stab your sweet tooth cravings, this one is to die for… literally. So grab your sharpest knife, mask up (optional but encouraged), and get ready to slash through this recipe like a pro. Just remember, in the kitchen, never say “I’ll be right back.”

This killer creation might look like it took a crime scene worth of effort, but it’s honestly scary simple to pull off. Ghostface himself was brought to life using a buttercream transfer, no need for a mask or movie magic, just a steady hand and a chill (literally, freeze that transfer!). The rest of the cake is frightfully easy: a dripping raspberry jam border for that perfectly bloody delicious bite, topped off with a few streaks of red gel dye for extra drama. It’s proof you don’t need to slice and dice your entire afternoon to make a show-stopping Halloween dessert that’ll have everyone screaming for seconds. To make, you need:

• Your favorite cake (two 8″ round layers) frosted with buttercream (the recipe below makes enough for this and the transfer)
• Black and red gel dye
• Buttercream frosting (1 C butter, 4 C powdered sugar or Lakanto, 1 tsp vanilla, 2 TBS milk, mixed/set aside a tiny portion to dye red/set aside another small portion, and to it: add black gel dye, 2 TBS black cocoa, and 2 TBS milk, mix well)
• Piping bags
• Food safe paintbrushes
• Parchment paper
• A clear cutting board (plastic or glass)
• Tape
• Small round tips (I used #3, #5, & #12)
• Small star tip (I used #28)
• Raspberry jam

Follow along below with both the photo and video tutorials to learn how to decorate!